Enjoy this healthy homemade Mushroom Stew. Meat eaters don’t miss the meat. Very satisfying and my favorite dinner.
Mushroom Stew (Vegan)
Course: DinnerCuisine: AmericanServings
8
servingsPrep time
30
minutesCooking time
45
minutesCalories
325
kcalIngredients
6 oz Shitake Mushrooms, cut in half and slice each half
6 oz Brown Mushrooms, sliced
6 oz White Mushrooms, cut in half then sliced
2 tablespoons Olive Oil
1 large onion, cut in half then sliced
Salt or Salt free
Pepper
5 Bay-Leaves
1 teaspoon Thyme
1 tablespoon Basil
2 tablespoons Tomato Paste
Pinch red-pepper flakes
3 tablespoons chopped Parsley
4 Carrots (I like smaller to medium carrot size) Cut 1″ to 2″ slices
4 stems Celery, cut sliced 1″
4 potatoes, cut in half, half and then in 3
3 Garlic cloves, minced
12 ounce can diced Tomatoes
32 ounce Mushroom Broth
32 ounce Vegetable Broth
1tablespoon Corn Starch
Directions
- Sauté Mushrooms, set aside.
- Sauté Onions, add broth, carrots, celery, bay leaves, seasonings, and mushrooms. Bring to a boil, lower temperature and simmer for 20 minutes or until carrots are somewhat tender.
- Add potatoes, bring to a boil. Then simmer until potatoes are tender 12 minutes.
- Remove bay leaves and serve.
About
- Donna Joy ~ A retired Entrepeneur, Creator, Business owner, Culinary Artist, Chef & Chief Operating Disruptor.
- ~ Live ~ Love ~ Learn ~ Repeat ~ Be the best version of yourself, with love and passion ~ DonnaJoys.com